home chefs deli pear risotto

Yield: 2 servings

Time: 45 minutes


To cook the pears:

  • 2 ripe pears (diced)
  • 2 tbsp unsalted butter
  • 1/2 cup vegetable broth
  • Pinch of pepper

To cook the risotto:

  • 1 cup Riso Ellebi arborio rice
  • 2 medium onions (chopped) - 1 to cook the pears and 1 to toast the rice
  • 3/4 cup Pecorino Romano or parmesan cheese (grated)
  • 2 tbsp unsalted butter
  • 4 tbsp extra virgin olive oil
  • 2 tsp sea salt
  • 4 tsp black pepper
  • 1/2 glass dry white wine (we used Il Roccolo Riesling Italico DOC)
  • 3 1/2 cups vegetable broth


  1. Keep your vegetable broth warm in a saucepan on low heat. 
  2. Heat a saucepan to medium heat. Melt 2 tbsp of butter. Once melted, add the diced pears and a pinch of black pepper. Cook for 4-5 minutes adding 1/2 cup of the vegetable broth. Turn the heat off and put the saucepan to the side.
  3. In a medium to large saucepan, heat the extra virgin olive oil and add the chopped onion. Cook for 2-3 minutes until slightly translucent. Add the arborio rice to the pot and stir until the grains are lightly toasted and coated with the olive oil.
  4. Add the wine and stir until the wine is almost fully absorbed by the rice.
  5. Using a ladle, add a scoop of vegetable broth. Stir until the arborio rice is almost dry. Add another ladle of broth and repeat the process until the rice is nearly cooked. This can take up to 15 minutes.
  6. Add the pears and a ladle of vegetable broth. Repeat until the rice is cooked to your liking.
  7. Turn the heat off, add the butter, Pecorino Romano or parmesan cheese, and black pepper. Stir quickly until it is nice and creamy.
  8. Divide the risotto into two. Sprinkle with black pepper and Pecorino Romano or parmesan cheese.

This pear risotto recipe was adapted from Orgasmik Cooking.


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